Warm Tuna Buns

Warm Tuna Buns

ralloyd 4

"Wonderful tuna melt type sandwich that is a big hit with kids, teens and adults. Freezes great."
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1 h servings 354 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by 1 inch. Cover, and bring the water to a boil over high heat. Remove pan from heat, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Stir the chopped eggs together with the mayonnaise, tuna, relish, onion, olives, and cheese in a mixing bowl. Divide the tuna mixture onto the bun bottoms, then replace the bun tops. Wrap each sandwich individually in aluminum foil, and place onto a baking sheet.
  4. Bake in the preheated oven until the cheese has melted and the tuna salad has heated through, 10 to 15 minutes.


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The combination seems strange, however it works. These are great to make ahead (don't bake ahead) then freeze. When ready to eat, just defrost on the counter for an hour or so and pop into a s...

Just wanted to add that these should be heated at a low temp, 250, for about 30 to 45 minutes. Keep checking until cheese is melted.

These are very good. I used capers because I didn't have any olives. I also cooked @ 250 for 45 minutes. I used Kings Hawaiian Sandwich Buns. These are very large. I also put two of them in the ...

excellent !....if you like olives. Didn't change anything. Don't know whether Robert liked it. Had made it for Robert's side get together Dec 29th/15 Forgot the sweet pickle relish.

I was so happy to see this recipe! My Mother made this for us often in the "60s". I forgot all about it! Thanks for submitting. I will make exactly as written. Sounds just like her recipe!

This is just like my Mom's recipe, but she uses Miracle Whip and Velveeta. One of my favorite recipes from growing up. She freezes them in aluminum foil and bakes them in the oven at 350 until t...

Have made these for years; they've been a summer staple in our house ever since we were married. I don't add the olives, as I'm the only one that likes olives, and I use shredded cheddar rather...

These are delicious! I made them last week (used shredded cheddar cheese since I didn't have any american). I meant to freeze them all, but ended up baking and eating one right then because they...

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